Sampling various foods is one of my many passions and I enjoy trying out different recipes to satisfy the diverse palates of my growing family and sharing my stories from the kitchen table or where I can park my laptop and appetite!...

Saturday, May 10, 2008

HAPPY MOTHER'S DAY!

Life have caught up with me recently, and I am guilty of neglecting my little blog here. But I hope to catch up with some yummy post when school gets out and the summer holiday begins (crossing fingers!)

I thank you all for popping over here regularly to check on me, and I promise to be more proactive on blogging soon. Meantime, here's wishing everyone a very HAPPY MOTHER'S DAY! :)

Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, fish sauce or anchovy, and crushed red pepper to processor. In a small food processor, puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper.

DO AHEAD Salsa verde can be made 2 hours ahead. Let stand at room temperature.

Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichoke.

Place rack on bottom of large pot. Add enough water just to touch rack. Bring to boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.

Transfer each artichoke to plate. Cool for about 10 minutes. Divide salsa verde among 2 small bowls and serve alongside artichokes.

4 comments:

Have been lurking on your site for awhile:) I have to admit that I have only ever eaten canned artichoke hearts and marinated jarred ones. I love them but have never actually cooked an artichoke!! I am actually going to try this one. Thank-you.